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Your Food Lab's Potato Cheese Balls BUT HEALTHY – Made with ZERO OIL | Homemade Dip & Bread Crumbs

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TOPIC – Your Food Lab’s Potato Cheese Balls BUT HEALTHY – Made with ZERO OIL | Homemade Dip & Bread Crumbs

#cheeseballs #yourfoodlabcheeseballs #potatocheeseballs #bakedcheeseballs #buthealthy #healthyrecipes #healthylifestyle

Hi Friends,

Here is another episode of our new series – But Healthy – where we try to healthify other creator’s recipes for you. We try to make it as much healthy as possible.

Recently @Your Food Lab shared Potato Cheese Balls and no doubt that was one delicious recipe. (Recipe link I loved it so much that I wanted to healthify it for my family and for you guys too. I am glad that I could achieve that same crispiness and flavour without even deep frying. I was amazed that I did not use any oil in these cheese balls and still they turned out super yummmm. You must try baking cheese balls instead of deep frying. Trust me, it is much easier and hassle free and no more greasy fingers too 😀

In this video, I also shared the recipe of fresh homemade bread crumbs and a dip that goes really well with these crispy potato cheese balls and also with the burgers. You must try this dip.

I hope you enjoyed the recipe and already planning to try it 🙂 Don’t forget to LIKE & SHARE this recipe video with your family and friends because that matters a lot to us and helps this channel grow. Also, SUBSCRIBE.

Enjoy and take care.

Love from us
Richa & Jatin


Ingredients to make Your Food Lab’s Potato Cheese Balls BUT HEALTHY – Made with ZERO OIL | Homemade Dip & Bread Crumbs

For Bread Crumbs:

Breads: 6 slices

For Potato Cheese Balls:

Boiled Potatoes – 2
Mozzarella Cheese – ½ to 1 cup
Paneer – ½ cup
Green Chillies: 2
Coriander: 2 Tbsp
Ginger: 1 inch piece
Garlic: 2 cloves


Salt to taste
Black Pepper: ¼ Tsp
Nutritional Yeast: 1 TBSP

For Slurry:
Whole wheat flour: ½ Cup
Water as needed: 1 Cup
Salt: to taste
Black Pepper: a pinch

For Homemade Dip:

Paneer: ¼ Cup
Tomato Paste: 1 Tbsp
Salt to taste
Sugar: 1/4 Tsp
Black Pepper: ¼ tsp
Chilli Flakes: ¼ Tsp
Olive Oil: 1 Tsp
Basil: 2 leaves
Water to blend till smooth: 1/4 Cup


Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer

Full written recipe for Veg lasagna
For red sauce:
·      Olive oil 2 tbsp
·      Onion 1 nos. medium sized (chopped)
·      Garlic 1 tbsp (chopped)
·      Kashmiri red chilli powder 1 tsp
·      Tomato puree 2 cups (fresh0
·      Tomato puree 200gm (market bought                       )
·      Salt to taste
·      Chilli flakes 1 tbsp
·      Oregano 1 tsp
·      Sugar 1 pinch
·      Black pepper 1 pinch
·      Basil leaves 10-12 leaves
·      Set a pan on high heat & add the olive oil & let it heat nicely.
·      Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
·      Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
·      Further add the basil leaves by tearing then with your hands & stir well.
·      Your red sauce is ready.
For white sauce:
·      Butter 30gm
·      Refined flour 30gm
·      Milk 400gm
·      Salt to taste
·      Nutmeg 1 pinch
·      Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
·      Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
·      Now add salt to taste & nutmeg, stir well.
·      Your white sauce is ready.
Sauteed veggies:
·      Olive oil 2 tbsp
·      Garlic 1 tbsp
·      Carrot 1/3 cup (diced)
·      Zucchini 1/3 cup (diced)
·      Mushroom 1/3 cup (chopped)
·      Yellow bell pepper ¼ cup (diced)
·      Green bell pepper ¼ cup (diced)
·      Red bell pepper ¼ cup (diced)
·      Corn kernels ¼ cup
·      Broccoli ¼ cup (blanched)
·      Sugar 1 pinch
·      Oregano 1 tsp
·      Chilli flakes 1 tsp
·      Salt to taste
·      Black pepper 1 pinch
·      Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
·      Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
·      Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
·      Your sauteed veggies are ready.
For lasagna sheets:
·      Refined flour 200gm
·      Salt 1/4 tsp
·      Water 100-110 ml
·      In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
·      Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
·      After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
·      Once the dough has rested divide it into 4 equal parts & form them into roundels.
·      Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
·      Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
·      Your lasagna sheets are ready.
To make the makeshift oven:
·      Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
·      Red sauce (very thin layer)
·      Lasagna sheets
·      Red sauce
·      Sauteed veggies
·      White sauce
·      Mozzarella cheese
·      Parmesan cheese
·      Lasagna sheets
·      Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
·      Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)

#YFL #SanjyotKeer #VegLasagna

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Paneer Schezwan Frankie Recipe | Paneer Schezwan Starter | Frankie Masala Recipe | Chef Sanjyot Keer

Full written recipe for Paneer Schezwan Frankie

Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 8-10 frankies

For half cooked frankie roti
Maida (Refined flour) 2 cups
Salt ½ tsp
Dahi (Curd) 1/4th cup
Water as required
Oil as required for cooking the roti (half cooked)
Add the refined flour in a bowl, further add salt to taste and curd, mix well and combine until a dough is formed, once the dough is formed, transfer over the kitchen platform and knead well for 10-15 minutes.
Stretch the dough while kneading properly, make sure to knead well as we have to knead a soft and stretchy dough.
Apply some oil on the dough surface to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes.
After the rest, divide the dough in equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a chapati. Roll it a little thicker than a regular chapati.
Set a tawa on medium high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it covered in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.

For homemade Frankie masala
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp
Just mix all the spices in a mixing jar and your frankie masala is ready, use them accordingly and store them in an airtight container and you can store it in the fridge for couple of months.
As the anardana powder is optional, but if you have it in the kitchen then please do use it.

For Schezwan paneer filling
For frying paneer
Paneer 500 gm (cubes)
Corn flour 1 cup
Refined flour ½ cup
Salt & black pepper to taste
Ginger garlic paste 1 tbsp
Water as required
Oil for frying
For chilli paste
Kashmiri red chillies 10-15 nos.
Hot water to soak
For making sauce
Oil 2 tbsp
Freshly prepared red chilli paste
Garlic 4 tbsp (chopped)
Ginger 1 tbsp (chopped)
Green chillies 1-2 nos. (chopped)
Coriander stems 1 tbsp (chopped)
Spring onions 2-3 bulbs (chopped)
Tomato Ketchup 3 tbsp
Red chilli sauce 1 tbsp
Vinegar 1 tsp
Light Soy sauce 1 tsp
Vegetable Stock / Hot Water 200-300 ml
Salt & White pepper powder to taste
Aromat powder 1 tsp (optional)
Corn flour 1 tbsp + water 50 ml
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Spring onion greens 2 tbsp (chopped)
For making the batter, take a mixing bowl & add cornflour, refined flour, salt & pepper to taste, mix well and add water slowly and gradually to make a semi thick batter.
Coat the paneer cubes well with the batter.
Set oil on medium heat for deep frying, deep fry the coated paneer cubes in hot oil over medium high flame until crisp and golden brown in colour.
Remove it on an absorbent paper and keep aside to be used later.
For fresh red chilli paste, soak the Kashmiri red chilli in hot water for 10-15 minutes, further cool down to room temperature and grind to a fine and thick paste, add little water to blend it efficiently. Keep aside.
For making the sauce, set a wok on high heat, add oil, freshly prepared chilli paste, cook the chilli paste well until the oil separates.
Further add, chopped garlic, ginger, green chillies, coriander stems & spring onion bulbs, sauté it for 1-2 minutes on high flame.
Now, add tomato ketchup, red chilli sauce, vinegar & soy sauce, stir and cook on high flame for 1 minute.
Further, add the vegetable stock or hot water, stir and cook on high flame for 2-3 minutes, further add salt & pepper to taste and aromat powder, stir well and bring to a boil.
In a separate small bowl, add the cornflour and water and mix, further add this cornflour mixture to the wok and cook until the sauce thickens.
Next, add the fried paneer cubes, onion petals, diced capsicum and mix gently, stir gently to coat the paneer well with the sauces
Finish it by adding freshly chopped spring onion greens.
Schezwan paneer is ready to be used as a filling.

To make frankies
Half cooked frankie rotis
Butter as required
Frankie masala
Schezwan Paneer
Onions (Chopped)
Fried noodles
Set a tawa on high heat, add a blob of butter and cook the half cooked rotis on both the sides until golden brown spots appear.
Sprinkle some frankie masala over the frankie roti and add the schezwan paneer filling, onions, cabbage, fried noodles and little bit of more frankie masala, roll the roti and your good to go. Consume it immediately.

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Thandai Recipe – 4 Flavours | Holi Special | Paan, Mango, KitKat | Thandai Syrup | Chef Sanjyot Keer

Full Written recipe for Thandai – 4 ways

For Thandai paste
• Badam (Almonds) 4 tbsp
• Pista (pistachios) 3 tbsp
• Magaz (melon seeds 2 tbsp
• Khus khus (poppy seeds) 2 tbsp
• Saunf (fennel seeds) 1 tbsp
• Sabut kaali mirch (black peppercorns) 1.5 tbsp
• Hari elaichi (cardamom) 7-8 nos.
• Gulkand 2 tbsp
• Dry ginger powder 1 tsp
• Jaiphal powder (nutmeg) 1/4th tsp
For syrup
• Sugar 2 cups
• Water 2 cups
• Kesar (saffron) few strands or as required
• For Thandai paste, Add the nuts and spices in water and soak for 7-8 hours or overnight.
• Further transfer the soaked nuts and spices in a blending jar and add Gulkand, dry ginger powder and jaiphal powder, grind well to make a thick paste, add additional water if required so to grind it easily. Thandi paste is ready.
• For Thandai syrup, set a wok on medium heat, add sugar, water and saffron, stir and dissolve the sugar completely, now add the Thandai paste, and makes sure to stir continuously so the paste dissolves into the sugar completely. Make sure there are no lumps.
• Cook well on medium heat while stirring in short intervals, cook until the syrup has thickened, to check, dip the spoon, and if the back of the spoon coats well, just run your finger and if the spoon is visible, then the consistency is right.
• Your Thandai syrup is ready! Cool down to room temperature and transfer in a well sterilized bottle, refrigerate to store up to a month.

For classic Thandai
• Milk 200 ml
• Thandai syrup 2 tbsp
• Crushed nuts 2 tbsp
• Ice cubes
• Pour milk in a glass, add Thandai syrup, crushed nuts, now take another glass and mix well until its frothy, add ice cubes in a serving glass and pour the Thandai, garnish with some chopped nuts and serve immediately.

For KitKat Thandai
• Chocolate syrup 1 tbsp
• Chopped KitKat 2 sticks
• Thandai syrup 2 tbsp
• Milk 200 ml
• Chocolate ice cream 3 scoops
For garnish
• KitKat (chopped)
• Whipped cream
• Chocolate syrup
• KitKat sticks
• Add all the ingredients in a blending jar, and blend briefly using pulse mode, pour the shake in a serving glass and top it with some whipped cream and some chocolate syrup and KitKat sticks. Serve immediately.

For pan flavoured Thandai
• Pan leaves 2 nos. (roughly torn)
• Fennel seeds 1 tsp
• Gulkand 1 tsp
• Add the ingredients in a blending jar, and blend briefly using pulse mode, rim the glass by dipping in sugar syrup and further coating with crushed rose petals. Pour the Thandai and serve immediately.

For mango Thandai
• Ice cubes
• Thandai syrup 2 tbsp
• Mango chopped 1/3rd cup
• Milk 200 ml
For garnish:
• Mango puree
• Ripe mangoes (chopped)
• Fresh mint
• Add the ingredients in a blending jar, and blend briefly using pulse mode, coat the inner glass with little mango puree and further pour the shake in a serving glass and top it with some chopped ripe mangoes and a sprig of mint leaves. Serve immediately.

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How to Make Money Through Passion? Chef & Creator of @Your Food Lab Sanjyot Keer |Figuring Out EP 2

What if I told you, you can become an exceptional speaker and own any room you enter with your confidence ?

00:00 Introduction
04:45 Your inspiration to become a chef?
09:00 Breaking stereotypes
15:20 Why choose Content Creation as a career?
18:00 Earning money as a chef
22:00 Your earning avenues
24:00 Standing out in the culinary world
29:40 Convincing parents for unconventional careers
38:30 Killing excuses
44:10 Does the wife do the cooking at home or you?
46:30 Rapid fire with Sanjyot!

Here is your opportunity to learn from like-minded people around you, and grow your persona.

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Raj Shamani is a business content creator, an entrepreneur, an investor, and a renowned keynote speaker. He is a businessman at heart. Raj helps businesses and startups become recognized brands and influential leaders through various marketing and business tactics. He is the driving force behind several top brands’ 360-degree brand-building approach. Besides, Raj is also an active angel investor and is particularly interested in crazy minds who are creating a sensation in the Fintech, FMCG, and passion economy space. Along with it, Raj is one of the sought-after keynote speakers and is regularly invited into top-notch universities, colleges, business institutions, and platforms to share his journey and insights with the audience. Across various social media handles, more than 700k people follow Raj. He has emerged as one of the youngest influencers in the Indian space at present. A few noteworthy achievements to Raj’s name: One of the Youngest Indians to Represent India at United Nations Founder: Shamani Industries Featured: Top 10 Young Entrepreneurs in India – Asian Age Featured: Top 5 Young Influencers in India – YourStory Featured: Top 10 Business Podcasts in India – iTunes

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Anda Ghotala Recipe | अंडा घोटाला रेसिपी | Street Style Recipe | Chef Sanjyot Keer

Full Written recipe for Anda Ghotala

Prep time: 10-15 minutes
Cooking time: 10-12 minutes
Serves: 1-2 people

• Oil 1 tsp
• Butter 2 tbsp
• Onion 1/2 Medium sized (chopped)
• Green garlic ¼ cup (chopped)
• Fresh coriander a small handful
• Green chilli paste 1 tsp
• Powdered spices
1. Turmeric powder 1 pinch
2. Coriander powder ½ tsp
3. Jeera powder ½ tsp
4. Garam masala 1 pinch
5. Red chilli powder 1 tsp
6. Black pepper powder to taste
• Boiled egg 2 nos
• Salt to taste
• Hot water to adjust the consistency
Half fry egg
• Egg 1 nos
• Salt to taste
• Red chilli powder 1 pinch
• Black pepper powder to taste
• Fresh coriander 1 pinch (chopped)
• Set a pan on high heat, add oil and butter into it, add onions, green garlic, fresh coriander and green chilli paste, stir & cook on high flame for 1-2 minutes until the onions are cooked.
• Once the onions are cooked, lower the flame and add all the powdered spices, stir & add hot water and cook on high flame for a minute.
• Now using a potato masher mash the masala properly and grate boiled eggs in the ghotala.
• Further add salt to taste, keep stirring & adjust the consistency by adding hot water while cooking on high flame, once the perfect consistency is achieved lower the flame or switch it off completely.
• Set a small pan and heat some oil in it, once the oil gets heated well break 1 egg directly in the pan & season it with salt, red chilli powder, black pepper powder and coriander, make sure that you don’t overcook it, the yolk should be runny.
• Once the half fry is ready, add it to the ghotala, break it & mix it nicely using the spatula, make sure that you don’t overcook the mixture.
• Your anda ghotala is ready.
Masala Pav
• Laadi pav 2 nos
• Soft butter 1 tbsp
• Coriander 1 tbsp (chopped)
• Kashmiri red chilli powder 1 pinch
• Slit the pav from the centre, add butter to a heated pan and sprinkle coriander, kashmiri red chilli powder, lay the pav on the pan and coat it nicely.
• Your masala pav is ready.

#YFL #SanjyotKeer #AndaGhotala

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Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer

Full written recipe for Sizzling brownie

Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)

Tip: please use castor sugar as it’ll dissolve quickly compared to grain/normal sugar.

Chocolate sauce
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it’ll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.

Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.

#YFL #SanjyotKeer #sizzlingbrownie

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